Quick Pantry Lentil Soup
Servings: 4
This Quick Pantry Lentil Soup has basic ingredients found in your pantry, this delicious and nutritious soup will easily become one of your go to meals.
Ingredients
- 2 tbsp extra virgin olive oil - extra virgin
- 4 clove/s garlic - minced
- 1 onion/s - diced
- 1 stick/s celery - finely chopped
- 1 carrot/s - diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tbsp tomato paste
- 400 g diced tinned tomatoes
- 800 g can brown lentils - (or any lentil of your choice) rinsed, drained
- 500 ml stock or broth - your choice of chicken or vegetable
- ½ tsp sea salt - or to taste
- 50 g baby spinach - or kale or silverbeet
- 200 g natural, Greek or coconut yoghurt - to serve
Instructions
- In a medium size pot, add the olive oil, garlic, onion, celery, carrot and spices and saute for 4 minutes over a moderate heat.
- Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Bring to a simmer for 20 minutes.
- Add in the spinach and stir for 1 minute until it wilts.
Thermomix
- Start with chopping the garlic - 3 sec, speed 6.
- Then add the onion and celery and chop, 4 seconds speed 5. You can add in the carrot here too, but I prefer to dice it.
- Add the spices and olive oil and cook 4 minutes, 100, speed 1.
- Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Cook 20 minutes, 100, speed 2.
Serve
- Divide between four bowls, and serve with a blob of yoghurt.
Store
- Store in an airtight container in the fridge or freezer.
Make ahead
- Re-heat in a pot over a low heat until just hot.